CN102771755A - Curry shrimp ball sauce - Google Patents
Curry shrimp ball sauce Download PDFInfo
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- CN102771755A CN102771755A CN2012101746871A CN201210174687A CN102771755A CN 102771755 A CN102771755 A CN 102771755A CN 2012101746871 A CN2012101746871 A CN 2012101746871A CN 201210174687 A CN201210174687 A CN 201210174687A CN 102771755 A CN102771755 A CN 102771755A
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Abstract
A curry shrimp ball sauce is mainly prepared from 495-505 parts of curry paste, 350-360 parts of soybean oil, 235-245 parts of hoisin sauce, 235-245 parts of roast pork sauce, 1150-1200 parts of water, 65-75 parts of onion, 65-75 parts of green Chinese onion, 60-70 parts of garlic, 65-75 parts of caraway, 60-70 parts of table salt, 38-42 parts of ginger, 28-30 parts of white granulated sugar and 28-30 parts of starch material. According to the curry shrimp ball sauce disclosed by the invention, the standardization of raw materials of the curry shrimp ball sauce, the standardization of products and the standardization of a process can be realized.
Description
Technical field
The present invention relates to a kind of flavouring, particularly a kind of curried shrimp balls sauce belongs to food processing technology field.
Background technology
There are long history and rich knowledge in China aspect development and edible flavouring, the flavouring kind is numerous.Brewed seasoning is a primary raw material with the grain that contains compositions such as more rich protein and starch; Ferment after treatment; Promptly borrow the effect of related microorganism enzyme to produce a series of biochemistries variations; Change it organic matter of various complicacies into, this type of flavouring mainly comprises: soy sauce, vinegar, sauce, fermented soya bean, fermented bean curd etc.
Flavouring develops into the extended familys that kind is numerous from simple daily necessaries, becomes indispensable food companion in people's life.At present, the flavouring product system of China basically forms, but meanwhile, there is the not enough problem of raw material standardization, the standardization of products and process standardization in product.
Summary of the invention
The present invention provides a kind of curried shrimp balls sauce, and purpose is to solve existing curried shrimp balls jam products not realize standardized problem.
For achieving the above object, first kind of technical scheme that the present invention adopts is: a kind of curried shrimp balls sauce, and said curried shrimp balls sauce is mainly processed by following materials in weight portion:
495～505 parts of curried cream;
350～360 parts of soybean oils;
235～245 parts of hoisin sauces;
235～245 parts in roast pork sauce;
1150～1200 parts in water;
65～75 parts of onions;
65～75 parts in shallot;
65～75 parts of Semen Bulbus Alliis;
65～75 parts in caraway;
60～70 parts of salt;
38～42 parts in ginger;
28～30 parts of white granulated sugars;
28～30 parts of starch.
Related content in the technique scheme is explained as follows:
1, in the such scheme, said curried cream be by chilli end, ginger is last, garlic is last, onion is last, curry powder, cooked food oil (or peanut oil), pepper powder are a kind of flavouring that primary raw material is processed.
2, in the such scheme, said roast pork sauce can be cooked Steamed bun stuffed with barbecued roast pork roast pork meal and roast pork prepared food etc.By soy sauce, starch, sugar, soup-stock, salt, monosodium glutamate, consumption oil is primary raw material, with soup-stock and starch furnishing pasty state, promptly can be made into soy sauce, sugar, monosodium glutamate, consumption oil gram again.
Because the technique scheme utilization, the present invention compared with prior art has advantage and effect:
The present invention can realize raw material standardization, the standardization of products and the process standardization of curried shrimp balls jam products.
Description of drawings
Accompanying drawing 1 is a flow chart of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing and embodiment the present invention is further described:
Embodiment one: a kind of curried shrimp balls sauce
A kind of curried shrimp balls sauce, said curried shrimp balls sauce is mainly processed by following materials in weight portion:
495～505 parts of curried cream;
350～360 parts of soybean oils;
235～245 parts of hoisin sauces;
235～245 parts in roast pork sauce;
1150～1200 parts in water;
65～75 parts of onions;
65～75 parts in shallot;
65～75 parts of Semen Bulbus Alliis;
65～75 parts in caraway;
60～70 parts of salt;
38～42 parts in ginger;
28～30 parts of white granulated sugars;
28～30 parts of starch.
Embodiment two: a kind of curried shrimp balls sauce
Said referring to accompanying drawing 1, a kind of curried shrimp balls sauce, said curried shrimp balls sauce preparation method is following:
1, particle: cut caraway 70 grams, onion 70 grams, shallot 70 grams, ginger 40 grams, Semen Bulbus Allii 70 grams powdered subsequent use respectively.
2, boil: burn heat to pot and add salad oil 350, the oil temperature adds successively that ginger end, onion end, shallot are last, after the little fire in garlic end boils 5 minutes, adds the caraway end again to 75 ℃.After boiling 15 minutes, fragrance is sent in the vegetables aqueous dispersion.Put into hoisin sauce 240 gram, roast pork sauce 240 grams, curried cream 500 grams again and boiled again 5 minutes, add entry 1200 grams, white granulated sugar 30 grams, salt 65 grams, monosodium glutamate again and boiled 20 minutes, and then restrain thicken soup with water-starch 30 and take the dish out of the pot and get final product.
3, barrelling, weigh: weighs the sauce running into tank (record data) in the boiled back of pot after installing, two pots of sauce are adorned one barrel.
4, cooling: ready-made sauce is hidden with white gauze; Naturally cool to packing below 25 degree.
5, pack: after the dip that cools off is stirred, pour the funnel of sauce filling machine into.Start sauce filling machine, by production task debugging packed weight.At any time check packed sauce weight, whether standard: ± 1g leaks sauce.The curried shrimp balls sauce of specification: 50g.
6, warehouse-in: quantity: accurately check quantity, write the request slip that puts in storage.Quality: selective examination weight, whether packing and date of manufacture, the name of an article be qualified.
The foregoing description only is explanation technical conceive of the present invention and characteristics, and its purpose is to let the personage who is familiar with this technology can understand content of the present invention and enforcement according to this, can not limit protection scope of the present invention with this.All equivalences that spirit is done according to the present invention change or modify, and all should be encompassed within protection scope of the present invention.
Claims (1)
1. curried shrimp balls sauce, it is characterized in that: said curried shrimp balls sauce is mainly processed by following materials in weight portion:
495～505 parts of curried cream;
350～360 parts of soybean oils;
235～245 parts of hoisin sauces;
235～245 parts in roast pork sauce;
1150～1200 parts in water;
65～75 parts of onions;
65～75 parts in shallot;
65～75 parts of Semen Bulbus Alliis;
65～75 parts in caraway;
60～70 parts of salt;
38～42 parts in ginger;
28～30 parts of white granulated sugars;
28～30 parts of starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101746871A CN102771755A (en) | 2012-05-31 | 2012-05-31 | Curry shrimp ball sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101746871A CN102771755A (en) | 2012-05-31 | 2012-05-31 | Curry shrimp ball sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102771755A true CN102771755A (en) | 2012-11-14 |
Family
ID=47117068
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101746871A Pending CN102771755A (en) | 2012-05-31 | 2012-05-31 | Curry shrimp ball sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102771755A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543963A (en) * | 2015-01-13 | 2015-04-29 | 顺祥食品有限公司 | Crayfish paste and method for stewing crayfish paste |
-
2012
- 2012-05-31 CN CN2012101746871A patent/CN102771755A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543963A (en) * | 2015-01-13 | 2015-04-29 | 顺祥食品有限公司 | Crayfish paste and method for stewing crayfish paste |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121114 |